Author: Becky Winkler
Recipe type: Gluten free, Grain free, Fall, Dessert, Custard
Serves: 4 servings
Ingredients:
For the baked pumpkin custards:
2 cups organic pumpkin puree
⅔ cup raw sugar
1 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon freshly ground nutmeg
⅛ teaspoon allspice
⅛ teaspoon cloves
¼ teaspoon sea salt
For the maple mascarpone whipped cream:
¾ cup heavy cream
¼ cup mascarpone cheese
1 tablespoon maple syrup, or to taste
¼ teaspoon vanilla extract
For topping (optional):
Crumbled gluten-free gingersnaps
Crystallized ginger chips
Pumpkin pie almonds
Shaved dark chocolate
Chopped pecans
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